These pan-fried Brussels sprouts with pomegranate are based on an Ottolenghi recipe. A delicious and easy side dish of Brussels sprouts which looks really festive.
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Peel the shallots and cut them in half, making sure that the halved shallots hold together as much as possible.
Remove the outer leaves from the Brussels sprouts and cut them in half. Remove the pomegranate seeds from the pomegranate, the easiest way to do this is to cut the fruit in half and then tap it with a wooden spoon.
Heat a dash of olive oil in a large frying pan and sauté the Brussels sprouts over medium heat for about 5 minutes. Once the sautéd Brussels sprouts are al dente, transfer them to a medium-sized bowl.
Heat another dash of olive oil in the frying pan and sauté the shallot halves until they are soft and golden brown.
Meanwhile, stir the maple syrup and pomegranate molasses into the baked Brussels sprouts. Mix in the cooked shallots along with the pomegranate seeds and season with salt and pepper. Enjoy your dinner!
Who is Ottolenghi?
Yotam Ottolenghi is an Israeli-British cook and author. He is best known for his cookbooks.
What is pomegranate molasses?
Pomegranate molasses is a syrup made from pomegranate juice. Pomegranate syrup is primarily used in the Middle East.
Can I substitute the pomegranate molasses?
You can replace it with apple syrup (available online) with a little lemon juice or balsamic vinegar added to it.
Did you make this recipe or are you planning to?
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